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1
Preheat the oven to 220C/Gas 7.
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2
Rub the sage butter under the chicken skin, season with salt and roast for 20 minutes.
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3
Lower the oven to 190C/Gas 5 and cook for 1 hour, or until the juices run clear.
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4
Cover with foil and leave to rest.
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5
Meanwhile, make the gnocchi.
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6
Scoop the flesh out of the baked potatoes and mash using a potato ricer into a large mixing bowl.
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7
Form a well in the centre of the mashed potato, add the flour, salt and cheese and stir together, then gradually mix in the truffle paste and beaten egg.
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8
Press the mixture together to form a dough, adding a little more flour if it seems too wet, and tip onto a floured surface.
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9
Shape into a long log, then cut into 2cm lengths.
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10
Using a fork, press down onto the top of each, then gently squeeze the sides so that the gnocchi resemble pillows.
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11
For the sage and truffle butter, put the butter and sage in a small pan and cook over a medium heat until the butter is golden brown and smelling nutty.
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12
Remove from the heat and stir in the truffle oil.
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13
Bring a pan of salted water to the boil, add the gnocchi and cavolo nero and cook for 12 minutes, or until the gnocchi have risen to the surface.
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14
Strain, add to the butter sauce and fry until the gnocchi are coated and catching in places.
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15
Carve or portion the chicken and arrange the gnocchi and cavolo nero on plates.
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16
Pile the chicken on top and spoon over the chicken juices from the tin to finish.
